Rosemary Roasted Carrots + Spring Things

The Baltimore Farmers’ Market & Bazaar opened for the season on Sunday!  I know I’ve written about it before, but I love when this time of year rolls around.  The produce is beautiful and the prepared food is delicious.

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As we often do, Sean, friends, and I got a crepe from Ruben’s Crepes (if they have a website, I couldn’t find it).  They were delicious, as always.  I also picked up some hummus from The Wild Pea.  If you’re into hummus, check them out.  They have all kinds of flavors, some common, others kind of crazy.  I’ve had a few, and they have all been really good.

We also went to D.C. on Saturday to check out the cherry blossoms.  Even though they weren’t in full bloom yet, it was still pretty.

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We can always try to time it a little better next year!  Now for the food…

I made this simple, yet delicious side dish for the Easter dinner that Sean and I shared with his sister and her husband.  Though you could use any old kind of carrot, I’d recommend trying to find the ones with the green tops still attached.  It just adds something to the presentation.Rosemary Roasted Carrots | A Nerd Cooks

You’ll need:

  • Several bunches of carrots, peeled and green tops trimmed
  • 1 tbs olive oil
  • 1-2 tsp rosemary, chopped
  • salt and pepper, to taste

Preheat the oven to 400 degrees F.  Line a baking sheet or two with foil.  Set aside.

In a large zip top bag, combine the carrots, oil, rosemary, salt and pepper.  Toss to coat the carrots evenly.

Place carrots on foil-lined baking sheets.  Roast for 20 minutes in the preheated oven, or until the carrots are tender.

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